Apple Cider Donuts Recipe

Apple cider: A sweet and tangy beverage made from apples, reduced to concentrate its flavor.

All-purpose flour: The base for the donut batter, providing structure and texture.

Baking powder: A leavening agent that helps the donuts rise and become fluffy.

Baking soda: Another leavening agent that works with the baking powder to create a light texture.

Ground cinnamon: A warm spice that adds depth and flavor to the donuts.

Ground nutmeg: A spice that complements the cinnamon, adding a subtle, earthy flavor.

Salt: Enhances the flavors of the other ingredients.

Granulated sugar: Sweetens the donuts and helps create a tender crumb.

Eggs: Provide structure and moisture to the batter.

Unsalted butter: Adds richness and moisture to the donuts.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

To enhance the flavor of your apple cider donuts, make sure to properly reduce the apple cider by simmering it over medium heat until it reaches about half a cup. This concentrates the flavors, giving your donuts a more intense apple taste. Additionally, when combining the wet and dry ingredients, mix until just combined to avoid overworking the gluten in the flour, which can result in a denser texture.

• apple cider - Substitute with apple juice: Apple juice can provide a similar apple flavor, though it is less concentrated. Reduce it slightly to intensify the flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the donuts denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but be aware it may affect the taste slightly.

• ground cinnamon - Substitute with pumpkin pie spice: This blend includes cinnamon along with other spices, adding a more complex flavor.

• ground nutmeg - Substitute with ground allspice: Allspice has a similar warm, spicy flavor that can replace nutmeg.

• salt - Substitute with kosher salt: Use slightly more kosher salt to achieve the same level of saltiness.

• granulated sugar - Substitute with brown sugar: Brown sugar adds a deeper, molasses-like flavor and more moisture.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a slight coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the donuts.

• Allow the apple cider donuts to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the donuts soggy.

• To store at room temperature, place the donuts in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture. Add another layer of paper towel on top of the donuts before sealing the container. They will stay fresh for up to 2 days.

• For longer storage, you can refrigerate the apple cider donuts. Place them in an airtight container or wrap them individually in plastic wrap. They will keep for up to a week in the refrigerator. Before serving, you can warm them slightly in the microwave or oven to restore their fresh-baked texture.

• To freeze the donuts, first ensure they are completely cooled. Wrap each donut individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped donuts in a freezer-safe bag or container. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the apple cider donuts at room temperature for about an hour. For a warm treat, reheat in a 350°F (175°C) oven for 5-10 minutes or microwave for about 20-30 seconds.

• If you prefer a crispy exterior, you can reheat the thawed donuts in a toaster oven or under the broiler for a few minutes. Keep a close eye on them to avoid burning.

• For an extra touch, consider dusting the reheated apple cider donuts with a bit of cinnamon sugar or a light glaze made from powdered sugar and apple cider. This will enhance their flavor and give them a freshly baked appearance.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the apple cider donuts on a baking sheet lined with parchment paper.
  3. Cover the donuts loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 5-10 minutes or until they are warmed through.
  5. For an extra touch, brush the tops with a bit of melted butter and sprinkle with a mixture of cinnamon and sugar before serving.

• Microwave Method:

  1. Place a donut on a microwave-safe plate.
  2. Cover it with a damp paper towel to keep it moist.
  3. Microwave on medium power for 15-20 seconds. Check if it’s warm enough; if not, continue in 5-second intervals.
  4. Be cautious not to overheat, as this can make the donut rubbery.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the donuts directly on the rack or on a small baking sheet.
  3. Heat for about 5-7 minutes, checking frequently to ensure they don’t overcook.
  4. For added flavor, you can lightly brush them with apple cider before reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the donuts in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.
  4. Optionally, you can spritz them with a bit of apple cider or butter spray for extra moisture.

• Stovetop Skillet Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the donuts in the skillet and cover with a lid.
  3. Heat for about 2-3 minutes on each side, or until warmed through.
  4. For a crispy exterior, you can add a small amount of butter to the skillet before placing the donuts in.

• Oven: Used to bake the donuts at the specified temperature of 350°F (175°C).

• Donut pan: A specialized pan with donut-shaped molds to shape and bake the donuts.

• Saucepan: Used to simmer and reduce the apple cider to concentrate its flavor.

• Mixing bowl: Used to combine and mix the dry ingredients together.

• Mixing bowl: Another bowl used to beat together the sugar and eggs and mix the wet ingredients.

• Whisk: Used to beat the sugar and eggs until light and fluffy.

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract.

• Cooling rack: Used to let the baked donuts cool down evenly after baking.

• Toothpick: Used to check if the donuts are baked through by inserting it into the donut and seeing if it comes out clean.

• Spatula: Used to combine the wet and dry ingredients until just mixed.

• Cooking spray: Used to grease the donut pan to prevent the batter from sticking.

Reduce apple cider in advance: Simmer and reduce the apple cider ahead of time. Store it in the fridge to save time on baking day.

Use a stand mixer: A stand mixer can quickly beat together the sugar and eggs, saving you from manual mixing.

Pre-measure ingredients: Measure out all ingredients before starting. This makes the process smoother and faster.

Use a piping bag: Fill a piping bag with the batter to easily and quickly fill the donut pan.

Double the recipe: Make a larger batch and freeze the extra donuts for a quick treat later.